Ceviche

by Sarah on August 19, 2013

Undercover Caterer :: Ceviche

I went to a conference at a 5-star resort a few years in Mexico and all I wanted to eat was ceviche.  Seriously.  I realized recently that I don’t have enough ceviche in my life.  Summer in Sacramento is hotter than Haddes and no reasonable human being wants to eat hot food, much less prepare it.  Why isn’t ceviche part of my regular rotation?

Undercover Caterer :: Ceviche

I hereby vow to make more ceviche.  And why not?  It’s simple, you make it ahead of time and it’s good for you.

Undercover Caterer :: Ceviche

Plus, you don’t need a recipe.  Really.  You just need to know basically how to do it.  You can make it a little different every time.

Undercover Caterer :: Ceviche

Marinating the fish (or shellfish) in acid (citrus juice) “cooks” the fish, making it opaque and firm.  No pans, no stove.

Undercover Caterer :: Ceviche

After the marinating process, all the other good stuff is added.  Then you eat it on chips or tostadas.  Pretty easy, no?  A friend recently recommended trying the ceviche on a tostada that’s been lightly slathered with mayonnaise.  I KNOW.  It’s practically sacriligious or something but it’s kind of good.

Undercover Caterer :: Ceviche

Ceviche

Ingredients

  • Use all of these ingredients in the amounts you want
  • Firm white fish fillets, such as sea bass, diced (no larger than 1/2 inch)
  • Citrus juice--lemon, lime, even grapefruit
  • Green onion, chopped
  • Avocado, diced
  • Tomato, diced or halved cherry tomatoes
  • Jalapeño, minced
  • 1 bunch cilantro, chopped
  • Tabasco or other hot sauce, as desired
  • Salt, pepper

Instructions

  • Put fish into a bowl.
  • Cover fish with citrus juice--making sure that the fish is pretty much covered. Cover with plastic wrap. Refrigerate for several hours until the fish is opaque and firm.
  • Add condiments in whatever amounts you like. (For the photos shown, I had 5 lbs of fish, about 15 limes and 1 grapefruit, 2 cups cherry tomatoes, 1 avocado, 1/2 a jalapeno, seeded, a bunch of green onions and a bunch of cilantro.)
  • Season with salt and pepper, add hot sauce if you like.
  • Serve with tostadas or tortilla chips. Add mayo if you dare.
http://www.undercovercaterer.com/2013/08/ceviche-recipe/


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